Together, a decadent Yuzu Kosho butter and miso foam deliver a complex spicy, citrusy, and aromatic bite that pairs well with the sweet, caramelized flavors of golden scallops. Bursting with umami, this dish will transport you to a place of ocean views, crashing waves, and sandy beaches in an instant. This recipe is featured in the Beyond Heat Trend of the Flavor Forecast 23rd Edition.
Together, a decadent Yuzu Kosho butter and miso foam deliver a complex spicy, citrusy, and aromatic bite that pairs well with the sweet, caramelized flavors of golden scallops. Bursting with umami, this dish will transport you to a place of ocean views, crashing waves, and sandy beaches in an instant. This recipe is featured in the Beyond Heat Trend of the Flavor Forecast 23rd Edition.
Key products
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Instructions
Yuzu Kosho Butter
- Place butter, Yuzu Kosho and garlic in bowl. Puree with immersion blender until well blended and smooth.
- Hold at room temperature for service, refrigerate up to 1 week or freeze up to 1 month.
Edamame Crumble
- Set oven to 375°F. Toss edamame with oil and ginger to coat. Spread in even layer on large parchment-lined sheet tray.
- Bake 30 to 35 minutes or until golden brown and crispy. Cool slightly. Coarsely chop or crumble edamame. Hold for service.
Miso Foam
- Place all ingredients in bowl. Blend using an immersion blender 1 to 2 minutes or until mixture resembles a thick foam. Hold refrigerated for service.
Service
- Heat oil on high heat until shimmering. Add scallops, cook 2 to 3 minutes on one side to sear. Add Yuzu Kosho Butter to skillet. Turn scallops; cook 1 to 2 minutes longer, basting frequently with melted butter until lightly browned and cooked through.
- For each serving, plate 3 scallops and drizzle with melted Yuzu Kosho Butter from skillet. Spoon Miso Foam around scallops. Top scallops with prepared Yuzu Kosho and sprinkle with Edamame Crumble to serve.
Chef Tip: Wrap compound butter in parchment or plastic wrap in shape into a log. Slice to top grilled chicken and chops, to sauté seafood and vegetables or pipe as desired for use with bread service.
